Halibut With Swiss Chard And Ginger
6 7-ounce halibut fillets, each about 1 1/2 inches thick by 2 inches wide
3 1/2 tablespoons minced fresh ginger
2 shallots, minced
1 tbs. minced garlic
1 c bottled clam juice
2/3 c. dry white wine
12 large green or red Swiss chard leaves, thick stems removed
1 c whipping cream
Brush fish with oil. Mix ginger, shallots and garlic in heavy small saucepan.
Rub 1 teaspoon ginger mixture over each fish fillet. Add clam juice and wine to
remaining ginger mixture in saucepan. Boil mixture until liquid is reduced to
1/4 cup, about 15 minutes.
Steam Swiss chard until just tender, about 30 seconds. Transfer chard to
strainer and rinse with cold water. Drain and Pat chard dry. Place 1 chard leaf
on work surface. Place another leaf next to first, overlapping long sides.
Place 1 fish fillet crosswise near 1 end of chard, leaving 2-inch border on
short sides of fish. Season fish with salt and pepper. Fold 2 long sides of
chard over fish, then roll up fish in chard, enclosing completely. Repeat with
remaining chard and fish. (Can be made 8 hours ahead. Cover ginger mixture and
fish separately and chill.)
Place steaming rack over boiling water in large Dutch oven. Place fish on rack.
Cover; steam until cooked through, about 8 minutes. Transfer to plates.
Meanwhile, add cream to ginger mixture in saucepan. Boil until mixture thickens
to sauce consistency, about 5 minutes. Spoon sauce around fish.